1 small “personal” watermelon or ½ of a large seedless watermelon, cut into 1-inch cubes
1 pint of cherry or grape tomatoes, halved
1 pint of blueberries
12 mint leaves, sliced thinly
1 cup of crumbled feta cheese
4 Tbsp. extra virgin olive oil
2 Tbsp. white balsamic vinegar
Kosher salt and black pepper to taste
- Combine watermelon, tomatoes, blueberries, mint, and feta cheese together in a large mixing bowl.
- Whisk olive oil, vinegar, salt, and pepper together in small bowl; drizzle over salad and gently toss to coat.
- Salad can be made ahead. Serve cold or at room temperature.
Yield: 12 servings